BEST WAY OF DRINKING CHAMPAGNE-TAKE YOUR PICK

Solubility of carbon dioxide in water phase is low at ambient temperatures and pressure conditions and the same can be increased by lowering the temperature of water and at higher pressures. Industry producing aerated water products use the above principle in manufacturing hundreds of beverage products highly popular amongst the consumers. The two global soft drink giants in the beverage sector Coke and Pepsi share between them more than 90% of the market for such beverages. Champagne, the legendary Sparkling Wine originating from the Champagne region of France which comes under the category of aerated alcoholic beverages is derived from grapes by yeast fermentation and is cherished for its association with luxury, power and success. It is made from special varieties of grapes like Chardonnay, Pinot nois and Pinot meunier in France and preparation process is a guarded secret, each manufacturer claiming superiority for his process over the other. Originally used during special occasion of anointment of Kings in France, Champagne is to day a common symbol of victory and festivities.

"Pouring champagne down the side of the glass might stop the bubbles overflowing too quickly but is the best way? According to French scientists, it is, preserving both its taste and fizz — and the bubbly should be well chilled. Researchers from the University of Reims in France set out to settle a long-standing disagreement over the best way to pour a glass of champagne by measuring the losses of dissolved carbon dioxide gas during champagne serving. Past studies have indicated that the bubbles formed during the release of large amounts of dissolved carbon dioxide gas help transfer the taste, aroma, and mouth-feel of champagne. But Gerard Liger-Belair and his University of Reims colleagues set out to see how the act of pouring a glass of bubbly could impact the gas levels in champagne and its quality. The scientists studied carbon dioxide loss in champagne using two different pouring methods. One involved pouring champagne straight down the middle of a glass while the other involved pouring champagne down the side of an angled glass. "Pouring champagne down the side preserved up to twice as much carbon dioxide in champagne than pouring down the middle, probably because the angled method was gentler," they wrote in their study that was published in the Journal of Agricultural and Food Chemistry. They also showed that cooler champagne temperatures — ideally, 39 degrees Fahrenheit —helped reduce carbon dioxide loss. "Low temperatures prolong the drink's chill and help it to retain its effervescence during the pouring process," they said.

The preparation of Champagne involves in situ generation of CO2 due to secondary fermentation after bottling of the wine and unlike external infusion of CO2 in soft drinks, it has the special characteristics of enhancing the natural aroma of wine. The above findings that pouring champagne on the side of the class as a better way of enjoying the drink makes eminent sense considering that Champagne is "aged" for at least 1.5 years, some times for a number of years to develop rich flavor and the volatile aromatic organic chemicals tend to be on the top of the bottle. The aroma tends to escape as soon as the bottle is open along with CO2 and slow pouring with out too much disturbance in the fluid system will enable slow and sustained release of the flavor. One wonders whether same "fad" holds good for fizz drinks also, most of which have distinctive aromatic flavor except plain soda and probably drinking directly from the container immediately after opening may be more enjoyable.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

ENEMY'S ENEMY IS A FRIEND?-THE PHAGE THERAPY

The very name of virus evokes fear in the minds of people and deploying these vectors for crop protection and food preservation can attract adverse reaction from the consumers.The most recent viral pandemic in the form of H1N1 virus or Swine Flu virus is fresh in the memory of the world which increased the sense of apprehension about the dangers of viral vectors. Some recent research studies have brought out the benefit of using phage particles for improving yield and counteracting bacterial diseases that affect the crops like tomato which are well documented. But using the phages for food preservation may be some what far fetched as far as the consumers are concerned. Against this background clearance given for use of phages to neutralize the infection from Listeria monocytogenes by safety authorities in some countries could be a desperate move to control wide spread contamination of meat products by this pathogen. Probably the stubborn persistance of Listeria even at refrigerated temperatures must have prompted agencies to provide another tool in the hands of processors to outwit this much feared pathogen.

The Food and Drug Administration has approved phages for use in foods – but only against Listeria monocytogenes, notes food microbiologist Ipek Goktepe of North Carolina Agricultural and Technical State University in Greensboro. And these products find use primarily on meat and deli products, she added. But that's not bad, since Listeria is one of the most common food-poisoning agents. And a particularly recalcitrant one since it happily grows at refrigerated temperatures. Goktepe reported new data showing that Listeria phages aren't uniformly effective in protecting every contaminated food to which they're applied. Food producers would like to see at least a "4 log" reduction in bacteria – that is, a reduction to one ten-thousandth of the starting population of bugs. In some of Goktepe's tests, she may see a three log reduction or less.One recent success: An E. coli phage that targets O157:H7 strains killed a huge share of these bacterial cells that had been growing on loose lettuce and spinach leaves. When the phages were applied in a moist mist, Goktepe says, "We achieved a 3 to 7 log reduction – and that's a lot. We were not expecting that," she says. "Usually a 4 log reduction is considered very significant." She cautions that the big bacterial drop occurred under fairly ideal conditions, such as at 3 °C, a good refrigerator's temperature. Raise the leafy greens' temperature to 10 °C (about 50 °F) and the phage delivered only a 2 to 5 log drop in E. coli numbers.

The phage treatment against both Listeria and E.coli 0157:H7 opens up new avenues for protecting foods against serious microbial contaminants and it should be possible to evolve species-specific phages for widespread use by the industry. Phages occur in abundance in soil, water,sewage,feces,retail foods, process plant effluents from which high titer purified lysates can be made. Most studies have concentrated on Salmonella, Listeria. Campylobacter and Enterogenic E.coli. Typical applications include pre and post harvest spraying on animals like chickens, piglets, calves and lambs. Use of phages in refrigerated foods like fruits, dairy products, poultry products and meat has been found to be good bio-control strategy for extending their shelf life. The technique is self perpetuating, highly discriminatory, natural and cost-effective. Limitation of the phage technology include limited phage range, requirement of threshold number, phage resistant mutants and potential for transduction of undesirable characteristics from one strain to another. How far the technology can be made acceptable to the consumer is a critical question that does not have an answer to day.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

WRESTLING WITH MUSCLE LOSS-A GERIATRIC PHENOMENON

The phenomenon of aging is a fascinating area of scientific pursuit as living young is the cherished dream of majority of the population all over the world. There are many special foods, ingredients, therapy, medicines, supplements etc in the market claiming to retard or stop the biological process of aging and to maintain good quality of life. During aging almost all body functions are slowed down and adjusting to the new reality is often traumatic for many. Geriatric foods, marketed by many manufacturers, are often not based on scientific evidence but by logic and common sense, creating uncertainties regarding their efficacy universally. One of the areas currently under focused attention is the changes that take place in the muscle function as one ages and there is a sustained interest amongst industry as well as academic researchers in unraveling the dynamics of these changes hoping to find the ultimate elixir which can control the progress of aging and its consequences.

"Why muscles wither with age is captivating a growing number of scientists, drug and food companies, let alone aging baby boomers who, despite having spent years sweating in the gym, are confronting the body's natural loss of muscle tone over time. Comparisons between age groups underline the muscle disparity: An 80-year-old might have 30 percent less muscle mass than a 20-year-old. And strength declines even more than the mass. With interest high among the aging, the market potential for maintaining and rebuilding muscle mass seems boundless. Drug companies already are trying to develop drugs that can forestall their weakening without notoriety of anabolic steroids. Weight-lifting records for 60-year-old men are 30 percent lower than for 30-year-olds; for women the drop-off is 50 percent. Food giants like Nestlé and Danone are exploring nutritional products with the same objective. In addition, geriatric specialists, in particular, are now trying to establish the age-related loss of muscles as a medical condition under the name sarcopenia, from the Greek for loss of flesh. Simply put, sarcopenia is to muscle what osteoporosis is to bone. "In the future, sarcopenia will be known as much as osteoporosis is now," said Dr. Bruno Vellas, president of the International Association of Gerontology and Geriatrics. Researchers involved in the effort say doctors and patients need to be more aware that muscle deterioration is a major reason the elderly lose mobility and cannot live independently. "A doctor sees old people who are shrinking and getting weak, but there is no medical terminology that's been created and made uniform to allow the doctor to make a diagnosis, look at possible causes, and make a treatment plan," said Dr. Stephanie A. Studenski, a professor of medicine at the University of Pittsburgh".

These efforts take into consideration the fact that once muscle degeneration and bone density changes can be managed the quality of life can be much better than otherwise. Probably this consideration is the driving force for some of the industry majors to enter this gamble hoping to strike "gold" in a few years' time. The nutritional needs of geriatric population which differ marginally from younger adults are not based on the understanding of the muscle loss and may call for reconsideration once the on-going studies bring out a better understanding of such changes. Current guidelines advocate a lesser consumption of calories and more intake of Vitamin D, B6 and calcium, compared to younger population. Foods and supplements evolved based on a better understanding of regeneration of muscles in older people and capable of overcoming the muscle loss phenomenon, are likely to be a big hit with geriatric population world over.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

FAT REPLACERS FROM KIWI FRUITS-NEW DEVELOPMENT IN HEALTHY FOODS

Kiwi fruit is one of the more glamorous fruits emerging from New Zealand and this country with its iconic promotion efforts has been able to position it as an exotic fruit in European and American markets. It definitely has certain special characteristics being rich in pectin, Vitamins C and E. dietary fiber, potassium and Malic acid though taste and flavor wise it cannot be termed as exotic being practically bland. The seeds embedded in the fruit are very small in size and are generally eaten with the fruit after peeling. From health perspectives, presence of alpha linoleic acid (an Omega-3 fat), lutein and zeaxanthine has been touted for making them popular. How ever some are allergic to the enzyme Actinidin present in the fruit causing itching and skin rashes. Dietary fiber content in the fruit is some what high about 15-20% of the dry matter. Recently Kiwi fruit attracted some attention when an extracted preparation, branded as Nektabake was launched as an effective fat replacer in many bakery products.

"Pre-release evaluation of Nektabake was based on cakes, muffins, biscuits, bread and pastry products with trials demonstrating its successful incorporation into bread products with all the added fat, milk powders and eggs removed, she continued. The colour of the bread was a little darker than the control but the addition of soy flour ensured a whiter colour. The softness of the bread was good and improved after three days," commented Tong. In terms of pastry, she reports, a baker can remove up to 90 per cent fats but that the flavour will change at this level and in cakes, muffins and cookies it is possible to remove up to 100 per cent of fats but the manufacturer, said Tong, would then need to add a natural flavour to give the butter notes. The natural fructose content in Nektabake enhances a product's humectancy, explained Tong, and this helps to keep the bread product in a moist state. As fruit sugars are a food source for yeast, Nektabake will feed the yeast longer and in turn gives more volume, she added. "In some cases it is best to add Nektabake to water (1 to 1) to make a more liquid form to get the best distribution in bakery products," said Tong.The Nekta Nutrition director also said that its multifunctional ingredient can prevent ice crystallization and makes most products microwaveable: "The ingredient works in a way that is very similar to encapsulation, in that it coats the water particles to prevent the water from freezing. And the high moisture binding capabilities of Nektabake means it can take up to four times its own weight in water, thus helping to control water loss in products during microwaving."

Pectin and fiber present in the fruit must be imparting the property to mimic fat when incorporated in food products though the developers are not giving any details after covering it with patent protection. Since fructose is present in the extract in significant concentration, its use confers on the product the benefit of a humectant preventing drying up or crystallization in some end products. What is not clear is whether the Actinidin allergy is overcome by the process of extraction and if not this may restrict its use only in baked goods where high baking temperatures can be expected to inactivate the enzyme activity. Presuming that the claims made by the manufacturers of Nektabake, are true Kiwi fruit may see a production jump in future being in demand for making fat replacement products rather than as a fruit. The obesity obsessed Americans are demanding more and more low fat products as they are unable to resist the taste-rich products normally available with "scandalous" fat contents and products like Kiwi fruit extract offers a feasible route for introducing many products with low fat and calories..

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

ACRYLAMIDE UPDATE-ROLE OF POLY PHENOLS IN MITIGATION

Acrylamide, ever since its advent on the food safety scenario, continues to attract attention from the scientific community though there is no unanimity regarding the health risks posed by this processing artifact formed in fried and baked goods. Its discovery in 2002 by a Swedish scientific group, initially raised serious apprehension regarding its impact on health but even to day there is no conclusive proof that Acrylamide, at the current levels in most processed foods, poses any danger to the consumers. As long as foods are "browned" during processing, especially at temperatures beyond 150C and liked by the consumers, formation of Acrylamide cannot be stopped and presence of reducing sugars and asparagine at high levels is bound to elevate its level in the end products. New approaches like using enzymes to reduce Acrylamide formation during thermal processing may not be feasible unless more serious safety questions crop up in future. On a theoretical level, use of poly phenols and other inhibitors of Acrylamide generating reactions may be of interest, at least for the scientific community.

"Given that acrylamide formation was very low at 115^oC, a temperature of 125^oC was chosen to examine the effects of phenolic compounds (trolox, ferulic acid, gallic acid, protocatechuic acid and caffeic acid) on acrylamide formation. The addition of standard phenolic compounds, containing hydroxyl phenyl groups in to the emulsion model resulted in reduction of acrylamide content, with the research showing such compounds to be effective in acrylamide mitigation. Reduction in acrylamide formation was observed to be at its best during the initial stage of heating – where it was seen to reach up to 70 per cent for trolox, gallic acid and protocatechuic acid and up to 50 per cent for ferulic and caffeic acid. Such reductions are not as great as those seen with commercial approaches, such as enzymes. Products from both Novozymes and DSM are said to be able to reduce acrylamide formation by up to 90 per cent".

While proposing use of poly phenolic substances like gallic acid for acrylamide reduction, the bitter taste of these additives on the acceptability of the end product has not been factored into the suggestion. The study is basically in liquid phase emulsion systems where as in reality acrylamides are formed mostly in solid, and semisolid food systems and as such might not be of interest to the main stream food industry. Such studies often raises a disturbing question as to the relevance of many similar studies by food scientists and optimal use of precious research resources.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

PRESCRIPTION "PRODUCE"-PROMOTING HEALTHY EATING

The prescription system universally accepted as a way of regulating sale of some drugs and avoiding their abuse has served mankind well though in some countries the enforcement lacks teeth. Antibiotics which form the front line of defense against communicable diseases and others caused by pathogens are loosing their power because of the resistance developed by indiscriminate use though newer and more powerful versions are continuously being developed by the pharmaceutical industry from time to time. The recent reported rBGH misuse in India for boosting vegetable production and extensive application by the meat and dairy industries in some western countries are examples of such abuse. The faith and hope that take people to doctors and specialists are based on the presumption that latter know what is good for the patients. The prescription system therefore must be viewed with sanctity as it strengthens the mutual relationship between physicians and their innocent patients. Now comes the news that the prescription route is being tried for a non-medical purpose for achieving the almost impossible task of persuading youngsters to consume more fresh fruits and vegetables.

"Doctors at three health centers in Massachusetts have begun advising patients to eat "prescription produce" from local farmers' markets, in an effort to fight obesity in children of low-income families. Now they will give coupons amounting to $1 a day for each member of a patient's family to promote healthy meals. "A lot of these kids have a very limited range of fruits and vegetables that are acceptable and familiar to them. Potentially, they will try more," said Dr. Suki Tepperberg, a family physician at Codman Square Health Center in Dorchester, one of the program sites. "The goal is to get them to increase their consumption of fruit and vegetables by one serving a day." The effort may also help farmers' markets compete with fast-food restaurants selling dollar value meals. Farmers' markets do more than $1 billion in annual sales in the United States, according to the Agriculture Department. Massachusetts was one of the first states to promote these markets as hubs of preventive health. In the 1980s, for example, the state began issuing coupons for farmers' markets to low-income women who were pregnant orbreast-feeding or for young children at risk for malnourishment. Thirty-six states now have such farmers' market nutrition programs aimed at women and young children".

Whether such a practice is compatible with the Hippocrates oath taken by the doctors in serving humanity through medicine may be debatable as fruits and vegetables cannot be viewed medicines but if the ancient saying that "food is thy medicine" is taken literally doctors are justified in prescribing these new "medicines" as they can reverse the symptoms of over weight which is increasingly being considered as a "disease". This is indeed a novel experiment and results are worth watching. A larger question that may defy an easy answer is what happens to youngsters from rich families who have the necessary resources to buy these protective foods, still binge on calorie rich foods with sickening regularity. It is doubtful if these youngsters would listen to their family doctors whom they might be visiting only during the time of sickness. Probably the only alternative could be using another equally important social institution viz the school where eating fruits and vegetables may be made compulsory during a specific time of each day under the supervision of the teachers. Instead of dumping thousands of crores of rupees on midday school program with doubtful end results, a part of the funding can be diverted to a "protective food" program to be made compulsory to all students.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

NEW PORTAL FOR AGRI-INFORMATION-A NEW BEGINNING IN INDIA

In a country like India information is a "commodity" in shortage and whatever little is available lacks credibility. Though India sends its statistical "experts" to many developing countries to help them build their data base, especially in agriculture, the country itself was not able to establish a nationally reliable data system based on which any meaningful planning is possible. Of course the huge Central Statistical Organization is supposed to be the agency to make available vital data inputs to the government based on which policy decisions are taken and more often than not, the projections deviate from the actual making the entire planning exercise a mockery. Listen to the "moaning" of a minister in the cabinet of GOI when he said recently that information technology should help farmers in accessing vital information that will help them to improve their practices, implying that at present farmers are left to fend for themselves. No wonder Indian farmers have the propensity to commit suicide which is the last resort for an already "drowning" man! The attempt to rope in the Netherlands for organizing an IT based information system for linking food producers with the market can at best be an experiment with uncertain end result.

'Lauding the initiative to launch the portal, the minister urged the people behind it to approach the farmers first and fill their information needs, rather than of the big retailers. The portal has been developed and operationalised by IL&FS Education and Technology Services (IL&FSETS). eFresh.com BV of the Netherlands has given the linkage to the international portal, eFresh.com. Later, interacting with the media, the minister said the information on weather and seasonal agricultural crops that the new portal would provide would help farmers go for multiple cropping. Joost Van Odjik, managing director of eFresh.com BV, said India has one of the largest food baskets in the world. 'India has to play a pivotal role in world food production,' he added. The portal will link input suppliers and service providers with the primary food producers or farmers and then with transporters, packaging and storage facilities, food processing units, wholesalers and retailers right up to the family dining table. The information will be available in English, Hindi, Telugu and Marathi, and will later be in all other regional languages".

With broadband spread just restricted to urban areas, how the information about weather conditions can be made available to rural areas where 70% of the population live remains to be seen. As of now agriculture extension workers at the state level, ICAR and National Horticulture Board at the national levels are supposed to provide information to the farmers about weather and sowing time and whether the portal launched with the help of the Netherlands will be linked to these agencies is not known. The comment by the minister gives one the impression that the new portal would probably be more useful to large retailers who can plan their procurement operations better. The e-choupal project launched by ITC Ltd in some states growing wheat is essentially a farmer oriented activity which has already established its farmer-friendly credentials because of their local presence. The new portal has a better chance of success if there are ground level grass root outlets to deliver the information to the farmers.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com